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Turtle Thumbprints

Can you believe that Christmas is already a week away!?! Insanity. I feel like we say this every year, but it just keeps coming up faster and faster each year. Is it because we’re getting older?? I hope not. Let’s talk about something more fun than getting old… cookies! I went to a cookie swap over the weekend and was looking for something new to try out – these Turtle Thumbprints were calling my name. They’re both adorable and delicious.

This is a small batch of cookies (only about 30 cookies) and yes, they are a little time consuming because there are a few steps involved, but they’re worth it. I’ve said it before and I will say it again – Christmas cookies are definitely my favorite part of the season. I love trying other people’s family favorites and learning about new treats each year. The motivation for writing my children’s book Ginger was to share our family tradition in hopes of inspiring others to start their own cookie traditions. Am I the only one who’s cookie obsessed this time of year??

This Turtle Thumbprint recipe will be the last cookie recipe I share this season since I’ve got to focus on hosting Christmas Day and keeping the kids busy once they’re out of school this week. But if you’re looking for ideas for your Christmas menu you can check out what’s on my Christmas Dinner Menu this year. I hope you all have a happy and healthy holiday season and see you in the New Year!

Turtle Thumbprints


  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 egg yolk
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup pecans, finely chopped
  • 1 bag Kraft caramels, melted
  • 1/2 bag Ghirardelli dark chocolate melting discs, melted


  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Place the flour, cocoa and salt in a food processor and pulse a few times.
  • Add the butter, yolk, milk and vanilla and process until the dough forms into a ball. 
  • Scoop 1 tbsp cookie dough, roll it into a ball and then roll it in the pecans.  Repeat with the remaining dough.
  • Using the back of a 1/2 tsp measuring spoon (or your thumb) make an indentation in the center of the dough ball.
  • Bake for 8-10 minutes, until the dough is set.  Allow to cool on the baking sheet and use the back of the measuring spoon to fix the indentation if it has puffed up too much.
  • Once cookies are completely cooled, fill with the melted caramel and allow to set.  Lastly, drizzle with the melted chocolate.  

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